LOUISVILLE, Ky. (WDRB) – Mother's Day is coming up this weekend and the loved ones in your family deserve to be treated right!

Chef Joseph Thomas with Paul's Fruit Market joined WDRB Mornings on Wednesday to show us some recipe ideas for the day.

Mimosa Bar

  1. Pick one Sparkling base and chill it 3-4 hours before serving
  2. Offer different options. Not everyone wants the same sweetness or dry levels Add a variety so the bar feels more "intentional" with no extra work.
  3. Add a non-alcoholic sparkling swap. For anyone skipping alcohol, add sparkling water, sparkling wine, or sparkling cider. Put these options right next to the real bottles so it doesn't feel like an afterthought.
  4. Even if you add a variety of flavors, keep orange juice as one of the main anchors. This is the one most people expect. I always choose the pulp free option.
  5. You want visual impact. Choose a pink juice option, orange, cranberry, grapefruit, lemonade, watermelon, all work.
  6. Herbs make a basic Mimosa taste more crafty. Mint is the easiest because it plays well with citrus and berries.
  7. The classic ratio is 1:1 consisting of equal parts chilled sparkling wine, (champagne, prosecco, or cava) and your juice base.
  8. Add one berry option. Berries look great floating in a glass and it also helps balance the sweeter juices.
  9. Use frozen fruit as ice cubes. They keep drinks cold while adding flavor and color.
  10. Put everything in clear containers with labels. This helps guest to see what they're choosing.

Carrot Cake Waffles with Cream Cheese Drizzle

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1 tbls. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup buttermilk
  • 1/2 cup granulated sugar
  • 1 cup grated carrots
  • 1/2 cup crushed pineapples, drained
  • 1/2 cup chopped pecans or walnuts (optional)

Liquid mixture:

  • 1/2 cup cream cheese, softened
  • 1 cup of powdered sugar
  • 2 tbls. milk

Directions:

  1. Start by preheating the waffle iron according to instructions.
  2. Mix dry ingredients in a large bowl. Whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
  3. In another bowl, beat the eggs, then add the buttermilk, granulated sugar, carrots, crushed pineapples, walnuts or pecans (if using), and vanilla extract. Mix until thoroughly combined.
  4. Gradually add the wet ingredients to the dry, stirring until just combined. Be careful not the overmix. Some lumps remaining are okay.
  5. Lightly grease the waffle iron with cooking spray. Pour the recommended amount of batter into the waffle iron (about 1/2 cup), close the lid and cook until golden brown and crisp. (2-3 minutes)
  6. In a medium bowl, beat the softened cream cheese until smooth. Gradually ad the powder sugar and milk, mixing until you achieve a drizzling consistency. Adjust with more milk if needed.
  7. Once the waffles are done, remove them from the waffle iron and place them on a plate. Drizzle with the creamy mixture and finish with extra toppings (fresh fruit or chopped nuts).

Breakfast Strata

Ingredients:

  • 8 oz. of day old bread diced into cubes (about 2 1/2 cups packed)
  • 2 tbls. unsalted butter
  • 1 tbls. canola oil
  • 1 1/2 cups of fresh spinach, packed
  • 8-10 oz. breakfast sausage, cooked (drain off the grease once you cook)
  • 4 oz. shredded gruyere cheese
  • 1 Vidalia onion, halved and thinly sliced
  • 1 scallion, thinly sliced
  • Salt and freshly ground black pepper

Liquid mixture:

  • 6 large eggs
  • 1 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup parmesan cheese
  • 1 tsp. Dijon mustard
  • Pinch of nutmeg

Directions:

  1. In a sauté pan add 2 tablespoons of unsalted butter and 1 tablespoon of canola oil over medium heat. Add the thinly sliced Vidalia onion and toss to coat in the butter. Season with salt and pepper.
  2. Cook the onion stirring occasionally until golden brown and caramelized, about 25-30 minutes. The last 3 minutes of cooking, add your fresh spinach to the pan and cook until the spinach has wilted. Remove from heat and let cool slightly.
  3. Preheat oven to 325 degrees.
  4. Put the bread on a baking sheet to toast, stirring once, until lightly golden brown, about 10 minutes. Set aside to cool.
  5. Combine the liquid ingredients in a large bowl.
  6. Butter an 8x8 inch baking dish. Put the onion and spinach mixture in the dish. Add your cooked sausage and bread cubes. Pour your liquid mixture over the top.
  7. Press down to make sure the bread is totally submerged. Cover and chill for at least 2 hours and up to 24 hours.
  8. Preheat oven to 350 degrees. Uncover the baking dish and bake until the mixture has puffed up slightly and is golden brown on top. Make sure the Strata doesn't shimmy when you shake it in the pan, 1 hour. 
  9. Sprinkle the gruyere over the top during the last 10 minutes of baking.
  10. Let cool for 5 minutes before serving.

Fried Potatoes and Onion

Ingredients:

  • 2 lbs. Yukon Gold Potatoes 
  • 2 large Yellow Onions
  • 1/4, cup Olive Oil or Vegetable Oil
  • 1 tsp. smoked paprika 
  • 1 tsp. Cajun seasoning 
  • 1/2 tsp. Garlic Powder 
  • Salt to taste 
  • Freshly ground black pepper 

Directions:

  1. Wash, peel, and cut potatoes into uniform 1/2 inch cubes for even cooking.
  2. Preheat oil in a large skillet over medium high heat, then add cubed potatoes and cook for 8-10 minutes until browned.
  3. Slice onions into thin half-moons, then add them to the skillet with the potatoes, reducing heat to medium.
  4. Sprinkle salt, pepper, Cajun seasoning, garlic powder, and paprika over the mixture, stir well.
  5. Cover the skillet and reduce heat to a medium-low. Let potatoes cook for another 15-20 minutes (stirring every 5 minutes) until they are tender and the onions are soft. 
  6. Taste and adjust seasoning as needed then remove from heat.
  7. Garnish with some fresh chopped parsley (if desired) and the roasted tomato sauce.

Roasted Tomato Sauce

Ingredients:

  • 1/2 small red onion finely diced
  • 2 garlic cloves chopped 
  • 1 tablespoon Olive Oil
  • 3/4 cup mayonnaise
  • 1 large plum tomato, halved seeded and roasted until soft
  • A few dashes of Franks Hot Sauce

Directions:

  1. Heat 1 tablespoon of olive oil in a small sauté pan over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Set aside and let cool.
  2. Combine the onion mixture, mayonnaise, tomato and hot sauce in a food processor or blender until smooth; season with salt and pepper. Scrape into a bowl, cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. 
  3. When the fried Potatoes and Onions are finished cooking, drizzle with the roasted tomato sauce  and serve hot with the remaining sauce on the side.

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